Spaghetti Primavera

This dish is colorful, delicious, and simple; it's also good for you, because
it's filled with vegetables but has very little fat. Plus, you can substitute
or add sliced zucchini, sliced broccoli, or well-drained and seeded tomato wedges
for the vegetable combination listed here.

Ingredients

1/2 pound thin spaghetti, cooked and drained

1/2 cup reduced-calorie Italian dressing

1 medium green bell pepper, chopped

1 medium red bell pepper, chopped

1 medium yellow squash, stripped

1 cup fresh sliced mushrooms

1/4 cup chopped onion

3 tablespoons sliced ripe olives

1/4 cup shredded mozzarella cheese

3 tablespoons chopped fresh parsley

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Instructions

In a saucepan, combine all ingredients except spaghetti, cheese, and parsley
over medium heat. Simmer just until vegetables are tender-crisp.

Serve over hot spaghetti; sprinkle with cheese and parsley.

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